Whether you avoid dairy or not, this pumpkin cheesecake is going to knock your socks off. Feel free to use regular cream cheese, sour cream and butter, but know that the recipe also works deliciously with these non-dairy alternatives. It’s a simple but oh-so-delicious autumnal twist on traditional cheesecake that just might have you rethinking your Thanksgiving desserts!
- 8 oz. (1 cup) silken tofu (or regular tofu, pressed & whipped in a food processor to smooth)
- 8 oz. (1 cup) pumpkin purée
- 8 oz. (1 cup) non-dairy cream cheese, plain (Tofutti®; Go Veggie™ or Daiya™)
- 4 oz. (½ cup) non-dairy sour cream (Tofutti® Better Than Sour Cream) or plain yogurt (coconut, almond or soy)
- 2 Tbs. Jules Gluten Free™ All Purpose Flour
- 2/3 cup sifted confectioner’s sugar
- ½ cup granulated cane sugar
- 2 tsp. pure vanilla extract
- 2 cups gluten-free gingersnaps (processed to crumbs)
- 4 Tbs. melted non-dairy butter alternative (Earth Balance® Buttery Sticks)
- 3 oz. chocolate chips, non-dairy (Enjoy Life®)
Bring ingredients to room temperature.
Preheat oven to 325° F.
For the crust, stir the crushed gingersnaps in with the melted butter until they hold together when pressed between your fingers. If the mixture is too dry, add another tablespoon of melted butter; if it is too wet, add more crushed gingersnaps or Jules flour. Stir in the chocolate chips (I like using the Enjoy Life Mini Chips here because they aren’t so large that it makes the crust fall apart; if your chips are larger, pulse in a food processor to make them slightly smaller before mixing in).
Press into the bottom of a lightly oiled springform pan, pie plate or mini tart pans. Bake in the oven for 10 minutes while preparing the filling.
For the cheesecake filling, blend the tofu, pumpkin, cream cheese, sour cream and Jules flour together until smooth, either in a food processor or using a stand mixer. Add the sugars and vanilla and mix well.
Pour into the prepared crust – only fill 2/3 of the pan; if there is extra filling, oil a small ramekin and pour remaining filling into the ramekin to bake. Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center. Mini tart pans need only cook for 25-30 minutes — test with a toothpick to ensure they are done.
Remove to cool to room temperature before refrigerating.